Pork & sage sausage rolls
Whether you're planning a picnic or fancy making a batch for the weekend, what could be better than these little savouries?
Difficulty and servings
MAKES 8
Preparation and cooking times
Prep 15 mins
Cook 25 mins
- Heat oven to 220C/200C fan/gas 7. Cut the pastry sheet into 8 equal squares.
- Skin the sausages, then lay the meat from one sausage in the middle of a pastry square. Put 2 sage leaves on top. Brush a little egg on one side then seal the pastry squares using your fingers to create a crimped edge. Repeat to make 7 more.
- Transfer to a lightly greased baking tray, brush with more egg and bake for 25-30 mins until golden brown and cooked through.
- Allow to cool for a few mins then run a palette knife underneath to loosen the sausage rolls. They can be eaten hot or cold. For a picnic, simply cool and pop into a container, layered with baking parchment. Will keep for 2 days in the fridge.
PER SERVING
340 kcalories, protein 11g, carbohydrate 17g, fat 26 g, saturated fat 9g, fibre 1g, sugar 1g, salt 1.22 g
Recipe from Good Food magazine, June 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1369647/
http://www.bbcgoodfood.com/recipes/1369647/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 375g pack ready-rolled puff pastry
- 8 good-quality pork sausages
- 1 small bunch sage , leaves only
- 1 egg , lightly beaten
In association with Ocado
Need to buy ingredients?
Let Ocado deliver what you need for this recipe, right to your kitchen table.
Search Good Food
Homemade ketchup is a great way to use up excess tomatoes from the garden
5
ratings
Advertisement
Difficulty and servings
MAKES 8
Preparation and cooking times
Prep 15 mins
Cook 25 mins
Ingredients
- 375g pack ready-rolled puff pastry
- 8 good-quality pork sausages
- 1 small bunch sage , leaves only
- 1 egg , lightly beaten
PER SERVING
340 kcalories, protein 11g, carbohydrate 17g, fat 26 g, saturated fat 9g, fibre 1g, sugar 1g, salt 1.22 g
Advertisement
Latest comments and suggestions
03 September 2011
squaccy rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.